How to make it

  • Very thinly slice zucchini crosswise with a mandoline or other manual slicer.
  • Heat 1 tablespoon butter in a 12-inch nonstick skillet over moderately high heat until foam subsides, then sauté zucchini and garlic, stirring, until zucchini is just beginning to soften, about 8 minutes.
  • Transfer to a bowl and cool 10 minutes.
  • Add basil and salt and pepper to taste
  • . Melt remaining tablespoon butter in an 8-inch nonstick skillet and remove from heat.
  • Arrange one fourth of zucchini mixture in a layer in skillet and sprinkle with one fourth of parmesan. Repeat layering 3 times.
  • Cook skillet cake over moderate heat until bottom of cake is well browned, 5 to 7 minutes.
  • Slide cake onto a large paper plate, then place skillet over cake and, holding plate firmly, invert cake back into skillet.
  • Cook cake, shaking skillet frequently to prevent sticking, until underside is browned, 4 to 5 minutes more.
  • Slide cake onto a platter. Cut like a pizza.

Reviews & Comments 2

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  • meileen 8 years ago
    Thanks for sharing Peeta, I'm looking for new veg sides to cook, out of the very few vegetables that I can recognize out here.=D
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  • rainbowcookin 8 years ago
    YAY, this sounds perfect, and soooo yummy, thank you for this, i have zucchini in the fridge and basil in the garden so guess what we are having for tea, lol
    Was this review helpful? Yes Flag

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